Chicken Pot Pie


Thanks to NY Daily News for Image

I have about 5 different recipes for chicken pot pie, but this is by far my favorite and the one I always go to!  It is super easy and it looks very glamorous!  So, you work a little and then serve it up and it looks like you’ve worked a lot!  I love those kinds of dinners!  The trick is the puff pastry.  I always get questioned by people about how hard it is to use puff pastry and really, it couldn’t be easier!  So, if you’ve never used it, have no fear!  It is very easy to work with – even if you are normally inept in the kitchen! LOL.

Chicken Pot Pie

1 can of cream of chicken soup
1 cup of sour cream
1 cup of milk
1/4 tsp garlic powder
1 package (1 lb) of frozen mixed vegetables (thawed)*
3 cups of chopped cooked chicken (see recipe below)
1 sheet of puff pastry thawed according to package (it usually takes about 45 minutes to thaw)

First, you can precook the chicken right before you make this, the day before, or thaw out some precooked chicken that you’ve frozen. To make this dish extra delicious I saute my chicken so that it gets a nice crust on it instead of boiling it. I do this for all my casseroles too. I’ve found that boiling it takes all the flavor out of it, whereas sauteing it in a little olive oil seals in all the goodness. I have also been known to use roteisseire chicken leftover from a previous dinner.

Find a casserole dish that will hold all the ingredients but that’s mouth isn’t larger than the sheet of puff pastry (you can roll the puff pastry out larger if you need too, though). I use a large oval corning dish. Place the lid of the casserole on top of the puff pastry. Trace around the lid with a knife so that the puff pastry is the same size as the top of your casserole. Alternatively, you can turn your casserole dish upside down and trace around it.

Dump all the ingredients (except the puff pastry) into a bowl and mix it up. Pour into a casserole dish. Top casserole with the puff pastry in one large sheet. Bake at 350 degrees for 35 to 40 minutes, or until puff pastry is puffed and brown and contents are hot.

*I have been known to forget to thaw the bag of frozen vegetables, so if you are absent minded like me, here’s a tip: If you add the frozen veggies still frozen I have found that they don’t get done enough and they are still pretty crisp. So, I pour the veggies into a pot with a little water and boil them for a few minutes so that they are partially done. Then drain and add to your other pot pie ingredients as stated in the above recipe!

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Comments

  1. No offense..this isn’t wholesome. A lot of your recipes have high-fat processed foods. ie: cream of chix/mush soup, sour cream. I think you should word your blog something different.

    • Denisesawyer says:

      None taken Leigh. =)
      However, I don’t see a name change in my future. Wholesome Mommy isn’t just about recipes – it is about wholesome living. Getting back to family time – all the time. It is about doing things with your children, cooking meals with your family, and taking the time to talk to your family.

      And, about my recipes…
      I don’t pretend to know everything and that is just what this blog is all about…my own learning and balancing act. I love to cook and bake but I don’t have time to make EVERYTHING from scratch ALL the time. So, yes, I still take shortcuts but do my best to offer balanced meals and quality ingredients to my family including sour cream and canned soup – as well as organic milk, fruit, and veggies, and lots of yummy food that are from scratch.

      If this recipe isn’t for you…not worries, I hope you find another article more helpful.

      • Toni Holland says:

        Dear Leigh,

        I like your website. I work outside the home full time and enjoy baking and cooking on weekends. I use to travel a lot to Paris on business when I first started working and noticed then that the people there were slim, attractive and healthy looking because they eat a little of everything. There is no low fat this and that. Unfortunately a lot of Americans think you have to use low fat in order that it be healthy. We are a country that knows little about nutrition which explains the high rate of obesity here. You need fat in foods for skin elasticity and normal cell and brain function. Since the low fat craze we have an increase in infertility, cancer and Alzheimers. Look at the countries that eat whole fat and you will see that they are living longer and healthier lives. Its better to eat foods that have not been broken down and stripped of their natural properties and just control how much of it you eat. Your recipe is fine as it is. It is much better than popping a swansons in the oven and I guess you probably use an organic cream of chicken soup. Keep up the good work. I will keep tuning in.

        Toni

        • like your answer…important to know that ‘amount’ you eat has a lot to do with obesity.
          Hardly anyone only eats the amount they tell you. It’s almost impossible, and I give those who do a lot of credit; but I just can’t do it.
          I still watch what I eat though…and if I have something fattening…I make sure the next day is low cal, fresh fruit, and good for you stuff.
          I an older person and a smidge overweight…no bad though, but probably the healthiest person you can find. So I’ll stay pleasingly plump and healthy, thank you!

  2. I appreciate your response! I understand your balancing act and respect your willingness to educate people on the importance of knowing what you clean with to what you eat. I apologize for my short-snippy response.

    Leigh

  3. If I could add my two cents… just because it says “cream of chicken” and “sour cream” doesn’t mean it has to be high fat – I used nonfat, organic Greek yogurt instead of sour cream and 98% fat free cream of chicken soup. This recipe is WONDERFUL!!!!!!!!!!! :)

  4. I would so love to make this, but it is missing my favorite part of the pot pie… the bottom crust! Is there any possible way to incorporate it into the recipe successfully?
    Thanks! ^_^

    • USE A PILLSBURY PIE CRUST FOR THE CRUST

    • I make something very similar, and use pillsbury pie crusts for the top and bottom. Just make sure you use a deep dish so everything fits. And yes, I also use lower fat soups.

      Actually, the great thing about this recipe is that you can switch things up a bit to change the flavors. Like switching out some of the cream/liquid for green chili salsa, and using a mexican veggie mix and some shredded cheese. As long as the total amounts end up roughly the same, you’ll be okay.

    • Denisesawyer says:

      I have a chicken pot pie recipe from scratch – even the pie crust is scratch. I will be posting it soon for those of you who like scratch pot pies & are missing the bottom of the crust! I just love this one because it is so yummy and filling and can still be whipped up when you are short on time (plus the puff pastry makes it look impressive!)
      Denise

  5. Deborah S. Johnson says:

    I would love to continue receiving recipes. Thank you, D. Johnson

  6. I just wanted to say that my family LOVES this recipe please keep them coming (recipes) =) =) =)

  7. earline bentley says:

    I;m an empty nester and this recipe sounds delicious. I will make a few substutions and fix it for myself. Thanks!!!!!

    • I couldn’t find what temp for the oven. Maybe I overlooked it but didn’t see it. What temp do I use??

      • Monika Krpan says:

        Did anyone get back to you about the oven temp? I made this last night and I had the oven at 350 and it turned out fine.

  8. you can bake off the top separately and just lay it on top of a cooked casserole. if you do that you cut to fit prick it a couple of places, bake on a cookie sheet at 400F for about 15 minutes until browned.

    this is a great recipe. thanks so very much. i live alone and am always looking for stuff to try and then share with my g/kids and their mom and dad.

    thanks again!!

  9. I love to experiment with pot pies! I use leftover turkey roast (the frozen Jennie O kind)It’s already cooked and has that yummy gravy, so I dice it up and add whatever veggies I have lying around (I especially like to put in broccoli)and I’ve used pie crust and biscuits but never puff pastry, I’ll have to give that a try! Thanks for the recipe!

  10. i didnt see an oven temp either…anyone know ?

  11. This sounds really good. I use frozen veggies in my pot pies but not ones that have peas, I will be trying this one for sure. I didn’t see a temp for the oven but the puff pastry probably has a temp on it. I never make mine with a bottom crust, since I’m not a fan pf crusts.

    • I got to thinking about this recipe and ways I could make it. We have lots of venison so I could use brown gravy and maybe the sour cream. I might have to experiment with that.

  12. Monika Krpan says:

    I am doing your pot pie tonight but I am guessing on what temp the oven is suppose to be on cause it does not say .

  13. Bobbie Holloway says:

    If something is “left over,” it is two separate words. If you are fixing “leftovers” that is one word. Thanks!

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